Questions & Answers
20
Q: Why does the kneading blade stay inside the
bread when it is removed from the bread pan?
Is this normal?
A: Yes.This is usually caused by the crispness of
the crust. To locate the blade use a non-abrasive
utensil and avoid damaging the non-stick coating
of the blade (a wooden chopstick is ideal). Use a
dry, thick cloth to remove the blade as it will be
hot.
Q: Why does the top of the bread collapse?
A: Usually this is because the ingredients are not
in balance or a low protein flour is used. Check
the method of weighing/measuring the
ingredients. Too much yeast, water or other liquid
ingredients, or not enough flour may cause the
bread to be pale on top and collapse with baking.
Q: Why does bread colour differ?
A: This is probably because the ingredients in
each recipe differs. A different crust colour may
also have been selected.
Q: Are the room and water temperatures
important?
A: Yes – room and water temperature influences
yeast activity and therefore can affect the quality of
your bread. The average room temperature is
approximately 20-25
o
C, room temperature water
should also be used.
About Using the Preset Timer:
Q: Why can’t the Preset Timer be set past 15
hours?
A: The ingredients may deteriorate in quality or
ferment if they are left inside the bread pan for
many hours. This is especially the case during
summer, when the timer should be set to a
shorter period of time.
Q: Why can’t some ingredients be used with
the Preset Timer
A: Most protein foods, such as milk, cheese,
eggs, bacon, etc., are perishable and will
deteriorate if left unrefrigerated for more than one
hour.
Never use hot water, as it will kill the
yeast.
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NOTE!
